‘This captures the essence of the classic take-out dish but is so fresh and customizable—and you can control the quality of the ingredients,’ says the author of Natasha’s Kitchen. ‘The combination of ingredients creates a deeply flavorful, slightly sweet and savory glaze. Basically it’s a party in your mouth!’
6 Tbsp. lower-sodium soy sauce 3 Tbsp. packed light brown sugar 2 Tbsp. toasted sesame oil 1 ½ Tbsp. cornstarch 2 tsp. minced or grated garlic (from 1 large clove) 1 tsp. grated fresh ginger (from 1-in. piece ginger) 1⁄4 tsp. freshly ground black pepper 1 cup hot water, divided 3 Tbsp. vegetable oil, divided 6 cups fresh broccoli florets (from 1 large [1 3⁄4-lb.] head of broccoli) 1 (1-lb.) flank steak (1-in. thick), sliced diagonally into 1⁄4-in.-thick pieces Hot cooked rice, for serving Sesame seeds
1. Whisk together soy sauce, sugar, sesame oil, cornstarch, garlic, ginger, pepper and ½ cup of the hot water in a small bowl until sugar is dissolved. Set aside.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium. Add broccoli, and stir to coat in oil. Add remaining ½ cup water. Cover, and cook, stirring occasionally, until broccoli is bright green and tender crisp, 6 to 8 minutes. Transfer broccoli to a medium bowl.
3. In the same skillet over medium high, heat 1 tablespoon of the oil until very fragrant. Working in 2 batches, add beef in a single layer; cook until just cooked through, about 2 minutes per side. Return all beef to skillet. Add soy sauce mixture; cook over medium high, stirring constantly, until sauce thickens, about 1 minute. Add broccoli and stir to combine. Remove from heat.
4. If needed, add 1 to 2 tablespoons of hot water to thin the sauce so that it easily coats the beef and broccoli. Serve immediately over hot rice, and sprinkle with sesame seeds.
Serves: 4
Active time: 40 minutes
Total time: 40 minutes
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Photograph by JENNIFER CAUSEY
FOOD STYLIST: EMILY NABORS HALL; PROP STYLIST: SHELL ROYSTER; INSET: VADIM KRAVCHUK